Pan Seared Pork Chops (Juicy, Never Dry)

Pan Seared Pork Chops (Juicy, Never Dry)

These Pan Seared Pork Chops are juicy, tender, and finished with a deep golden crust in a hot skillet with butter, garlic, and fresh thyme. This easy stovetop pork chop recipe uses thick-cut chops and a simple pan searing method to create flavorful pork chops that stay moist and never dry.

Course Main Course

Cuisine American

Keyword pork chop recipes

Prep Time 20

Cook Time 20

Resting Time 10

Total Time 50

Servings servings

Calories 335kcal

Author Kathleen

Ingredients

Pork Chops

4 pork chops 1½ inches thick, bone-in preferred
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1 teaspoon brown sugar optional, for subtle caramelization

For Cooking

2 tablespoons olive oil
2 tablespoons butter
4-6 cloves fresh garlic, smashed
2-3 sprigs fresh thyme, optional but highly recommended

Instructions

Prep the pork chops: Pat the pork chops (4) completely dry with paper towels — this is critical for a good crust.
Season both sides evenly with salt (1 teaspoon), pepper (1 teaspoon), garlic powder (1 teaspoon), paprika (1 teaspoon), onion powder (1/2 teaspoon), and brown sugar (1 teaspoon) (if using).
Let sit at room temperature for 15–20 minutes if you have time.
Heat the skillet: Heat a large skillet (cast iron preferred) over medium-high heat.
Add olive oil (2 tablespoons) and let it get hot and shimmering.
Sear the first side: Place pork chops in the skillet and do not move them.
Cook for: 3–5 minutes, until a deep golden crust forms
If they stick, they’re not ready — let them release naturally.
Flip and reduce heat: Flip the pork chops, then reduce heat to medium. Add butter (2 tablespoons), smashed garlic (4-6 cloves), and thyme (2-3 sprigs) to the pan.
Baste and finish cooking: Tilt the pan slightly and spoon the melted butter over the pork chops continuously.
Cook for another 3–6 minutes, depending on thickness.
Check doneness (THIS is the key)
Check doneness: Remove pork chops when internal temp hits: 140–145°F.
They will rise to 145–150°F (63-66ºC) while resting.
Rest: Transfer to a plate and rest for 5-10 minutes before serving. This keeps them juicy.

Notes

Pork chops: Bone-in pork chops stay especially juicy and flavorful, but boneless pork chops work well, too.
Table salt: This recipe uses regular table salt for even seasoning coverage. If using Morton kosher salt, use about 1½ teaspoons.
Brown sugar: Just a small amount helps encourage beautiful caramelization without making the pork chops sweet.
Olive oil: Helps create a strong sear while preventing the butter from burning too quickly.
Butter: Adds richness and helps baste the pork chops as they finish cooking.
Fresh garlic + thyme: These infuse the butter with incredible flavor while the pork chops cook.

Nutrition